Friday, August 21, 2009

Colorful Pasta Salad

I know I know, I don't post enough.

I went to a graduation party a couple of months ago now and had this pasta salad. I picked it over the others bc it was pretty, just like any girl would do right? Right?

I had one bite and I was hooked! I fix this stuff at least once a week and eat it standing in front of the fridge while Tim watches Sportscenter. I tell him I'm cleaning.

I usually fix a smaller batch but this recipe is for a larger portion, feeding an entire party.

1 box pasta, any kind you want, even mix different boxes together. I like that funky kind that's name starts with an M and holds lots of juices in its folds.
1 jar whole button mushrooms, drained and cut in half.
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
(heck I just buy one of those tri-colour packs.)
McCormick Salad Supreme seasoning (this is the secret to amazing pasta salad)
Italian dressing, any will do but I like Kraft Zesty Italian
1 cucumber, diced

I suppose if you like onions you could add them too, but I don't, so I don't.

Boil pasta.

Half pasta and veggies into two freezer sized Ziplocs. Pour half the bottle of dressing into each bag. Pour 1/4 seasoning into each bag. Close and mix. Chill.

I've found I love the ziploc method so much more than bowls. It's easier to get everything mixed well and easier to transport too!

Friday, May 29, 2009

Tim's Special Birthday Chicken aka Southwest Grill Chicken at the Aviary

This is a coveted recipe that I have only recently been able to get my hands on. It is THE best chicken ever. I do not lie.

1 cup vegetable oil
1/3 cup red wine vinegar
2 tablespoons dijon style mustard (Grey Poupon)
1 tablespoon salt
2 tablespoons sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon dried tarragon, crumbled
1/2 teaspoon dried hot red pepper flakes
2lb chicken breast tenderloins (pounded thin)

In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar, black pepper, and tarragon together, whisking red pepper flakes in last. Add chicken, turn to coat with the marinade. Let chicken marinade, covered, chilled, overnight. Before grilling, drain and discard marinade. Grill the chicken on an oiled rack 5-6 inches from glowing coals, turning it for 15-20 minutes or until it is cooked thoroughly.

Serves 6.

Thursday, May 7, 2009

Lasagna Bread Braid


It's been a while since I last wrote. I've been in a bit of a food rut, sticking with a lot of the old. Finally this week I decided I was started to meal plan. Every Sunday I will sit down after church and make a menu for the week. And because when making a menu you think, I don't want the same ol' same ol', I ended up with all my cookbooks scattered over the living room and this, my friends, is where I came up with this yummy dish.
This dish serves two very hungry people or three normally hungry people.

You will need:

one refridgerated pizza crust (I like Pilsbury)
ricotta cheese
plum tomatoes or those really really little ones, I used the little ones bc that's all I could find fresh
shredded/shaved parm cheese
garlic powder

On a greased cookie pan spread your pizza crust out as big as possible. Cut the ends into strips about 2in long. Spread ricotta cheese on the middle then layer your tomatoes and sprinkle with your cheese.Lay your strips in a braid design tucking the edges underneath. Sprinkle garlic powder on top the sprinkle more cheese.
Bake according to you pizza crust can which should be something like 425 for 11-ish minutes.

Serve with marinara dipping sauce.

Sunday, February 15, 2009

Teriyaki Pepper Chicken

We saw this on tv and didn't know what in the world it was but decided to try to wing it. This is what we've came up with and it is delish!

We usually make it for two so adapt it for however many people you're feeding.

chicken (Tim and I usually both eat 1.5 pieces)
jalapeno, diced very tiny
onion, if you like it, diced very small
cheddar cheese
bacon, 2 strips per chicken
teriyaki sauce
a grill

Pound chicken out flat so it's nice and thin.
Mix cheese with peppers and onions and put a pile on top of the chicken.
Roll the chicken around the cheese mix and while holding wrap tight with bacon.
Brush teriyaki on and place on low heat on grill.
Brush more sauce on as it cooks.
Cook until chicken is done throughout.

Best served with rice.

Tuesday, January 27, 2009

Corn Casserole


1 can creamed corn
1 can whole corn, drained
1 stick butter, softened
1 block cream cheese, softened
1 bag/box corn bread mix
2 eggs
1 cup (and extra) cheddar cheese

Mix butter and cream cheese until cream cheese is very well blended (this is a huge thing, you don't want your cream cheese clumpy).
In a bowl combine cheese/butter mix, cornbread mix, corns, eggs, and 1 cup cheddar cheese.
Pour into a greased dish.
Cover with as much cheese as you would like, for me it's a cup.

Cook at 350 for about 45mins. Our old stove needs to cook it for longer so make sure it's cooked throughly by checking with a toothpick.

Homemade Baked Mac N Cheese

All you need:


Cook your macaroni, for three people and leftovers for lunch I cook half a box.
Grease a baking dish and pour the cooked macaroni in. Pour milk to about the halfway point of the macaroni.
Cover with velvetta, in my opinion, the more the better.
Cover with foil. (Word to the wise, don't uncover while cooking, it causes the mac to dry out.)

Cook at 350 for about 40mins.

Stir and enjoy.

Salt & Pepper Chicken

This is my go to meat! It started as an "oops, let's throw some stuff in here so it tastes ok" and ended as delish.

Like always, my recipe is to taste and isn't exact measurements.

McCormick Grill Mates Montreal Steak Grinder (or I suppose you could buy the regular shaker, I just have a fasination with grinders.)
Chicken (like 5x's more than you think you'll need)
Olive oil

Cut chicken into pieces, I like mine tiny, Tim likes his bigger, Brittyn just likes hers.
Pour some OO in a pan and throw your chicken in. Generously sprinkle all your seasonings on the chicken.
Brown chicken.

I like to sprinkle the spices multiple times as I brown. The more you put on the better it tastes.